न चटनी न अचार सबसे जल्दी बनने वाली ऐसी चटकारेदार-देखली बनाओगे हफ्ते में 5 बार

Ingredients

• 6 pieces Fresh Tomatoes (medium size, washed and halved)
• 2 pieces Dry Red Chili (whole, for roasting)
• 7 pieces Garlic Cloves (peeled)
• 1 tsp Vegetable Oil (for roasting chili and garlic)
• 1 tsp Salt (adjust to taste)
• 1 tsp Mustard Oil (optional, adds authentic flavor)
• 1 medium Onion (cut lengthwise into strips)
• 2 tbsp Fresh Cilantro (finely chopped)

Instructions

1. Prepare Tomatoes

   Wash the tomatoes, pat dry, cut off the top stem end, then halve each tomato lengthwise.

   Time: PT5M

2. Roast Dry Red Chili

   Heat the pan over medium flame, add 1 tsp oil, then add the dry red chilies. Roast until they turn dark brown and crisp, about 1‑2 minutes.

   Time: PT2M

   Temperature: Medium flame

3. Roast Garlic

   Add the 7 peeled garlic cloves to the same pan and roast on low flame until golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Low flame

4. Roast Tomatoes

   Add the halved tomatoes to the pan, skin side down. Cook on low flame, turning occasionally, until the flesh softens and the skins blister, about 7 minutes.

   Time: PT7M

   Temperature: Low flame

5. Cool and Peel

   Turn off the heat and let the tomatoes cool for a few minutes. Once cool enough to handle, peel off the charred skins and discard them.

   Time: PT5M

6. Mash the Base

   In a mixing bowl, combine the roasted tomatoes, roasted red chili, roasted garlic, and 1 tsp salt. Mash with a fork or potato masher until you reach a coarse‑smooth consistency.

   Time: PT3M

7. Add Onion, Cilantro & Mustard Oil

   Stir in the sliced onion, chopped cilantro, and optional 1 tsp mustard oil. Mix thoroughly so the flavors meld.

   Time: PT2M

8. Serve

   Transfer the bharta to a serving bowl. Serve hot or at room temperature with roti, paratha, rice, or as a dip with crackers.

   Time: PT1M

Nutrition Facts

Calories

66

Protein

2 g

Carbohydrates

15 g

Fat

3 g

Fiber

3 g